Disintegrant properties of banana starch obtained from the unripe fruits of Musa sapientum L.
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Date
2014-09
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Abstract
Banana starch obtained from unripe fruits of Musa sapientium L. has been evaluated as disintegrant in
comparison with official corn starch. The physicochemical and material properties of the starches were evaluated
and the properties of paracetamol tablet prepared by wet granulation using the starches as endo-disintegrants
were determined. The results indicated that the physicochemical and material properties of banana starch varied
considerably from corn starch. Scanning electron microscopy showed that banana starch granules were oval or
ellipsoidal in shape while corn starch granules were angular or polyhedral in shape. The crushing strength (CS) of
paracetamol tablets increased with disintegrant concentration while friability decreased. Tablets containing
banana starch exhibited higher CS but lower friability than those containing corn starch. Paracetamol tablets
containing banana starch had longer disintegration times than those containing corn starch although there were no
significant (p >0.05) differences in the disintegration time of tablets. The results showed that banana starch
compared well with corn starch as disintegrant.
Description
Keywords
Banana starch, corn starch, crushing strength, friability, disintegration time
Citation
Babalola Olufunke C, Odeku Oluwatoyin A. Disintegrant properties of banana starch obtained from the unripe fruits of Musa sapientum L. Journal of Applied Pharmaceutical Science. 2014 Sept; 4(9): 83-88.